What a wonderful way to start your day! Ramen is not only a filling meal, but is also nutritious, and can be as tasty as any meal you could ever wish to have. This ramen recipe of ours has some herbs and spices, and you can add as much chilli as you wish to make it as hot as you want. Go on, make your day with ramen!



4 Servings

Prep time

20 minutes

Cooking time

20 minutes


44 kcal


  • 1 tbsp toasted (dark) sesame oil

  • 1 tbsp coconut oil

  • ½ cup minced onions (about 1 medium)

  • 340g (12oz) ground pork

  • 1 tsp fine sea salt

  • ½ tsp ground black pepper

  • 1 cup thinly shredded cabbage

  • 2 cloves garlic

  • 1 tbsp crushed red pepper, or 1½ tsp chili powder

  • 4 cups chicken bone broth

  • 1 tbsp grated fresh ginger

  • 1 tbsp tomato paste

  • 1 tbsp coconut vinegar or unseasoned rice vinegar

  • 1 ½ tsp wheat-free tamari, or 2 tbsp coconut aminos

  • 1 tsp fresh lime juice

  • 4 large eggs

  • 1 tbsp distilled white vinegar

  • Sliced scallions, for garnish

  • Crushed red pepper, for garnish (optional)


  • In a large pot, heat the sesame and coconut oils over medium-high heat. Sauté the onions for 1 minute, or until they begin to soften. Add the ground pork, salt, and pepper and cook, stirring occasionally to break up the pork, for about 3 minutes, or until it is cooked through.
    Combine the cabbage, garlic, and crushed red pepper in a mixing bowl. Reduce the heat to low and continue to cook for 4 minutes, or until the cabbage begins to soften.
  • Combine the broth, ginger, tomato paste, coconut vinegar, and tamari in a mixing bowl. Cook for 8 minutes after increasing the heat to medium-high. Add the lime juice, taste, and season with salt to taste.
  • Make the poached eggs:
    Half-fill a medium-sized pot halfway with water, then add the white vinegar (vinegar helps the egg whites hold together). Bring the water to a boil, then rapidly swirl it with a spoon in a circle. In a ramekin or small bowl, crack an egg. Gently tip the ramekin into the boiling water, then poach the egg for about 3 minutes, or until done to your liking. With a slotted spoon, remove the egg from
    the water and place it on a paper towel to drain. Rep with the rest of the eggs.
  • Distribute the soup among four bowls. Fill each bowl with a poached egg and garnish with scallions and crushed red pepper, if using. Keep refrigerated in an airtight container for up to 5 days. To reheat, heat the soup in a saucepan over medium heat for about 2 minutes, stirring frequently, then top each serving with a poached egg.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories44
  • % Daily Value *
  • Total Fat 3.6g 6%
    • Saturated Fat 0.9g 5%
  • Sodium 449mg 19%
  • Total Carbohydrate 2.3g 1%
    • Sugars -1g
  • Protein 1.4g 3%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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